Stuffed Bell Peppers with Quinoa, Corn and Feta

These vibrant stuffed bell peppers are a celebration of summer’s bounty. Red and yellow peppers are roasted until tender, then filled with a lively succotash of sweet corn, peas and juicy tomatoes, all mixed with fluffy quinoa and fresh herbs. A sprinkle of tangy feta cheese adds the perfect finishing touch.

This dish is naturally gluten-free and packed with colorful vegetables, making it a wholesome and satisfying meal. Serve it as a main course or a hearty side-either way, it’s sure to brighten your table.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Red Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Yellow Bell PeppersView ingredient guideLike ingredientDislike ingredient

0.5 cup QuinoaView ingredient guideLike ingredientDislike ingredient

1 unit Corn on the CobView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (or heat a grill to high). Wash and dry all produce. In a small pot, bring 1 cup water and the veggie stock concentrate to a boil.
2. Cut the red and yellow bell peppers in half through the stem, removing the core and white ribs. Place the pepper halves on a baking sheet, rub with olive oil and season with salt and pepper. Roast until softened, 20-25 minutes. (If grilling, grill skin-side down over direct heat until soft.)
3. Once the stock is boiling, add the quinoa to the pot. Cover, reduce heat to low and simmer until tender, 15-20 minutes.
4. Meanwhile, cut the corn kernels from the cob. Core, seed and dice the tomato. Trim and thinly slice the scallions. Finely chop the parsley.
5. Melt 2 tablespoons butter in a large pan over medium heat. Add the corn, peas, tomato and half the scallions. Cook, tossing, until the tomatoes soften and the corn is lightly charred, 5-6 minutes. Stir in half the parsley, then season with salt and pepper.
6. When the quinoa is done, stir in the remaining parsley and scallions and a drizzle of olive oil. Season with salt and pepper.
7. Once the peppers are roasted, stuff each half with the succotash mixture. Divide the quinoa among plates, place two stuffed pepper halves on top, sprinkle with feta cheese and serve.

Recipe Tips

FAQ

Can I use frozen corn instead of fresh?

Yes, you can substitute frozen corn kernels. Thaw and drain them before using and reduce the cooking time slightly.

Can I make this dish ahead of time?

You can prepare the quinoa and succotash in advance. Stuff the peppers just before roasting or reheat stuffed peppers in the oven.

What can I use instead of feta cheese?

Try crumbled goat cheese or shredded mozzarella for a different flavor. For a dairy-free option, omit the cheese or use a vegan alternative.